If you want a crowd pleasing dessert then this is the one for you!
When I make it, it is never around for very long – but beware, it is very rich. It’s an easy recipe and doesn’t require a lot of preparation (no worrying about boiling the condensed milk for hours to make a caramel). Adding a drizzle of maple syrup lifts the pie and makes it slightly more indulgent, but it works just as well without.
Give it a try – I’m sure you won’t be disappointed.
Ingredients
For the Base
- 100g melted butter
- 250g digestive biscuits crushed
For the Topping
- 3 large or 4 small bananas
- 300ml carton of whipping cream, lightly whipped
- Maple syrup – to drizzle (optional)
- Grated chocolate
For the Caramel filling
- 100g butter
- 100g dark brown soft sugar
- 397g can Condensed Milk
Method
- In a bowl mix together the crushed digestive biscuits and melted butter. Spoon the crumb mixture into a greased 20cm loose-bottomed cake tin. With the back of a spoon flatten the crumb mixture into the bottom and up the sides of the tin to form a biscuit pie base. Chill for at least 10 minutes.
- Whilst your base is chilling prepare the filling by melting the butter and sugar in a saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel (note: you must really boil the mixture for a minute or else it will not set). Spread the caramel over the base, cool and then chill for at least an hour or until ready to serve
- Slice the bananas, arrange half of them on top of the caramel and fold the remaining half into the whipped cream. Drizzle some maple syrup over the arranged bananas before spooning the whipped banana and cream mixture on top. Finish the pie off with some grated chocolate.
Pauline Mardell
